This is another great slow cooker meal for those days we get out to enjoy some winter activities. There's nothing like coming inside after a long day on the ski hill and being assaulted with the aroma of chili that's been cooking all day. I took a cue from my Mom when I was home at Christmas and tried browning some vegetables first. I think she roasts them, which is something I should try next time. The measurements below are my best estimates. One of the great things about chili is that you can really just use what you have, and add or subtract as you'd like.
Vegetarian Chili
- 1 onion, chopped
- 2 - 3 stalks celery, chopped
- 2 carrots, chopped
- 2 - 3 cups cauliflower florets
- 2 - 3 cups broccoli florets
- 28 oz can diced tomatoes
- 2 - 3 cans (19oz) of beans (chickpeas, red or white kidney beans, black beans)
- 1/4 cup tomato paste
- 1 or 2 tbsp chili powder
- oregano, cumin, salt, pepper and other spices
In saucepan, heat 1 tbsp olive or vegetable oil. Saute onion, celery, carrots, cauliflower and broccoli with some sea salt.
Place all ingredients in slow cooker. Add tomatoes, beans, tomato paste and spices. Stir to combine.
Cook on low heat for 6 - 8 hours. Serve with a dollop of sour cream, sprinkled with cheese and some toast.
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